tag:blogger.com,1999:blog-12980791774008942652024-03-13T04:33:11.356-07:00The Domestic ChefDomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-1298079177400894265.post-79959026366802570022017-02-24T20:19:00.001-08:002017-02-24T20:19:13.412-08:00Real Italian Calzones<span style="font-family: Arial, Helvetica, sans-serif;">1 (.25 ounce) package active dry yeast </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon white sugar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups all-purpose flour, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup ricotta cheese </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups shredded Cheddar cheese </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced pepperoni </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sliced fresh mushrooms </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dried basil leaves </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg, beaten </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>To Make Dough:</b> In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>To Make Filling:</b> While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees F (190 degrees C).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Originally from <a href="http://allrecipes.com/recipe/18874/real-italian-calzones/">here</a>.</span>DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-44890102290229932942017-02-24T20:12:00.002-08:002017-02-24T20:20:06.131-08:00Its-a Pizza Pie! ...dough<span style="font-family: "arial" , "helvetica" , sans-serif;">3 1/2 to 4 cups bread flour, plus more for rolling (If you don't have bread flour, you can sub AP flour for a less crispy, more chewy crust)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon sugar </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 envelope instant dry yeast </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons kosher salt </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups water, 110 degrees F </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons olive oil, plus 2 teaspoons</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.</div>
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Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.</div>
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What to do with all this dough, you ask? Well, check <a href="https://domestic-chef.blogspot.com/2017/02/real-italian-calzones.html">here</a>.</div>
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Recipe originally from <a href="http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe">here</a>.</div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-36655595250933734652017-01-20T16:02:00.002-08:002017-01-20T16:02:23.491-08:00Snickerdoodles! And Dairy Free!<span style="font-family: inherit;">1 cup margarine</span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">1 1/2 cups white sugar</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">2 eggs</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">2 teaspoons vanilla extract</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">2 3/4 cups all-purpose flour</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">2 teaspoons cream of tartar</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">1 teaspoon baking soda</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">1/4 teaspoon salt</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">2 tablespoons white sugar</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">2 teaspoons ground cinnamon</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #2d2d2d;">P</span><span style="background-color: white; color: #2d2d2d;">reheat oven to 400 degrees F (200 degrees C).</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">Cream together margarine, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.</span></span><br />
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #2d2d2d;"><span style="font-family: inherit;">Base recipe (non-dairy free) from <a href="http://allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/">here</a>.</span></span>DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-50927768552224253082016-12-25T19:12:00.000-08:002016-12-25T19:12:47.439-08:00DomesticCookies<span style="font-family: inherit;">Ingredients for traditional cookies:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 cup butter, softened</span><br />
<span style="font-family: inherit;">1 cup white sugar</span><br />
<span style="font-family: inherit;">1 cup brown sugar, packed</span><br />
<span style="font-family: inherit;">2 eggs</span><br />
<span style="font-family: inherit;">2 teaspoons vanilla extract (or eyeballed)</span><br />
<span style="font-family: inherit;">3 cups all purpose flour</span><br />
<span style="font-family: inherit;">1 teaspoon baking soda</span><br />
<span style="font-family: inherit;">2 teaspoons hot water</span><br />
<span style="font-family: inherit;">1/2 teaspoon salt</span><br />
<span style="font-family: inherit;">2 cups semi sweet chocolate chips</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">"Undertale" Cinnamon Butterscotch variation:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Replace chocolate chips with butterscotch chips</span><br />
<span style="font-family: inherit;">Add as much cinnamon as you like</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Directions</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white;"><span style="font-family: inherit;">Preheat oven to 350 degrees F (175 degrees C).</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
Recipe<span style="background-color: white;"><span style="font-family: inherit;"> originally from <a href="http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/">here</a>.</span></span>DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-43642978445837262512016-03-29T13:21:00.000-07:002016-03-29T13:21:02.532-07:00Tandoori Chicken<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Ingredients</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />5 cloves<br />2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)<br />2 green cardamom, husks discarded, seeds retained<br />1 black cardamom, husk discarded, seeds retained<br />1 teaspoon coriander seeds<br />1/2 teaspoon fennel seeds<br />1/2 teaspoon fenugreek seeds<br />1 cup whole fat plain yogurt<br />1/4 cup peanut or canola oil<br />1 tablespoons malt vinegar or lime juice<br />1 teaspoon kosher salt<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon paprika<br />1/4 teaspoon ground turmeric<br />Pinch cayenne pepper<br />8 cloves garlic, minced<br />2 -inch thumb ginger, peeled and minced<br />1 packet boneless skinless chicken thighs (1 1/2 pounds usually)<br />1 teaspoon honey<br />Salt and freshly ground black pepper<br />Couple of extra limes, for garnish<br /><br />Directions</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.<br /><br />In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.<br /><br />Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.<br /><br />Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.<br /><br />When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.<br /><br />While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.<br /><br />Serve the chicken thighs with a fresh squeeze of lime and a drizzle of the sauce.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-67671454138362771142016-03-29T13:13:00.002-07:002016-03-29T13:13:22.031-07:00Butter Chicken<div style="color: #222222;">
<span style="font-family: inherit;">Ingredients</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 tablespoon peanut oil</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 shallot, finely chopped</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 white onion, chopped</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">4 tablespoons butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons lemon juice</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon ginger garlic paste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon garam masala</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon chili powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon ground cumin</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 bay leaf</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup plain yogurt</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup half-and-half</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup tomato puree</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 teaspoon cayenne pepper, or to taste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pinch salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pinch black pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon peanut oil</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pound boneless, skinless chicken thighs, cut into bite-size pieces</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon garam masala</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pinch cayenne pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon cornstarch</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup water</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Add all ingredients to list</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-74010595639499872782016-03-29T13:10:00.003-07:002016-03-29T13:10:58.909-07:00Baking in Bowties - Meat Pies!<span style="background-color: white; color: #222222; font-family: inherit;">INGREDIENTS</span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: inherit;">1 tablespoon vegetable oil</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">1/4 head green cabbage, shredded</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">1/2 pound red potatoes, scrubbed and diced</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">1 pound ground beef sirloin</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">3 tablespoons tomato paste</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">2 teaspoons Worcestershire sauce</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">1/2 teaspoon dried thyme</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">Coarse salt and ground pepper</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">All-purpose flour, for rolling</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">2 pie crusts (9 inches each), homemade or store-bought</span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">DIRECTIONS</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, and sauce has thickened, close to the consistency of a gravy. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-32397845032946047862016-03-20T13:04:00.000-07:002016-03-20T13:04:06.920-07:00Thai Curry Chicken Fried Rice<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 piece chicken breast, sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons light soy sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons cornstarch</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons oyster sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon fish sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tablespoons peanut oil (or vegetable oil)</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 red pepper, diced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cucumber, diced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tablespoons chopped green onion</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon chopped garlic</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon massaman curry paste (add more as needed, to taste)</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;">1 can 13.5 ounces coconut milk<br />2 cups cooked rice<br />(optional) 1 teaspoon peanut oil + 1 egg, beaten<br />1/2 teaspoon lime juice (or lemon juice)<br />(optional) chopped cilantro for garnish<br /><br />Instructions<br /><br />Place chicken breast in a small bowl, and add 1 teaspoon light soy sauce and cornstarch. Mix well with fingers until chicken is coated with a thin layer of starch. Marinate at room temperature for 10 to 15 minutes.<br /><br />In a small bowl, combine the remaining 1 teaspoon of light soy sauce, the oyster sauce, the fish sauce and the sugar. Mix well and set aside.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Heat 2 teaspoons of oil in a nonstick skillet over medium high heat. When oil is warm, spread chicken slices onto skillet. Grill for 2 minutes, until the bottom side turns golden brown. Flip and grill the other side, until the surface turns golden brown. Turn to lowest heat and transfer chicken to a plate. Set aside.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Pour 1 teaspoon of oil into the same skillet and turn to medium high heat. Add red pepper and cucumber and stir until the vegetables are cooked through, about 2 minutes. Turn to low heat. Transfer cooked vegetables to the plate with the chicken.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Add 2 teaspoons of oil, green onion and garlic into the same skillet. Stir a few times until fragrant. Add curry paste and coconut milk, then stir to mix curry with the herbs until fragrant. Add 1 teaspoon of oil and rice. Use spatula to chop rice into small chunks. Chop and stir the rice until mixed well with curry paste.</span></div>
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<span style="font-family: inherit;"><br />(Optional) Use spatula to move the rice to one side of the skillet. Add oil and egg on the other side. Wait until egg is slightly cooked on the bottom, then mix the egg with rice. Stir a few times until egg is cooked.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Add chicken and vegetables back into skillet. Mix the sauce with a spoon and swirl into the skillet. Stir to mix everything well, for 1 to 2 minutes. Stop heat, add lime juice, and mix with spatula again. Carefully taste the rice and adjust seasoning if needed.<br />Garnish with cilantro and serve warm.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-43481881515128061412016-03-20T13:00:00.000-07:002016-03-20T13:00:03.648-07:00Baking in Bowties! Irish Cream Brownies<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients:</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">FOR THE BROWNIES:</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 cup all-purpose flour</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2/3 cup Dutch-process cocoa powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon baking powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup unsalted butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup semi-sweet chocolate chips</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup granulated sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cup Irish cream</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon vanilla extract</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 large egg</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">FOR THE GANACHE:</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup semi-sweet chocolate chips</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup Irish cream</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup whipping cream</span><br style="color: #222222;" /><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions:</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.</span></span><br />
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<span style="font-family: inherit;"><br />In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.</span><div>
<span style="font-family: inherit;"><br />In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.</span><div>
<span style="font-family: inherit;"><br />Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.</span></div>
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<span style="font-family: inherit;"><br />Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.<br />Scoop the batter into the prepared pan and use a silicone spatula to even it out.</span></div>
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<span style="font-family: inherit;"><br />Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.</span></div>
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<span style="font-family: inherit;"><br />Once the brownies have cooled, prepare the ganache.</span></div>
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<span style="font-family: inherit;"><br />Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.</span></div>
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<span style="font-family: inherit;"><br />Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.</span></div>
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<span style="font-family: inherit;"><br />Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.</span></div>
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</div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-4272622635459920422016-03-19T12:07:00.002-07:002016-03-19T12:07:47.662-07:00Baking in Bowties! Cha Siu Bao (Chinese BBQ Pork Buns)<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Recipe courtesy of Faydreh ;)</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Just a couple notes about this recipe. Even though I halved parts of the initial recipe to make less pork and filling, you'll probably want to make at least two batches of the dough. The cha siu is fantastic just eaten with rice, but with how much filling is made, and to have lots of delicious buns, make more than one batch of dough. <3</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b>Char Siu</b></span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">About 1 lb of pork butt/shoulder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 TB dark soy</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 TB light soy</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 TB honey</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Salt to taste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 TB Oyster Sauce (make sure Oysters are actually in the ingredients)</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 TB whiskey</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3 1/2 TB Hoisin sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">pinch pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 tsp five spice powder</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Method:</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Line a large roasting pan with foil. Mix up all ingredients except the pork and set aside.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Cut your pork into 1"x1" strips, trimming away excess fat. Place in the roasting pan and pour the sauce over the top.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Turn to coat, and let marinate for 4 hours or up to overnight.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes. Broil pork for 20-30 minutes. Turn and baste at 8 minute intervals. Pork is done when the thickest section is cooked all the way through (no pink). Watch for burning sugar, and some of the edges will and should get a little crispy. If your pan turns dry (mine didn't), add a little water a few TB at a time</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Let cool to room temp, and refrigerate for 4 hours or up to overnight.</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;"><b>Filling</b></span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tsp oyster sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 tsp dark soy</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tsp ketchup</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 TB sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">pinch pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3 TB chicken broth</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tsp sesame oil</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 TB peanut or vegetable oil</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/3 cup minced onions</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup roast pork</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tsp Shao-Hsing wine or sherry</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Method:</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Mix oyster sauce through sesame oil and set aside.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Mince your onions and pork.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Get a wok or sauté pan hot and put in the oil. Add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes. Add pork and raise heat to medium-high, stir-frying for a few more minutes until pork is heated through, about one minute.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so. Add sauce ingredients and stir-fry until mixture is thick and bubbly. Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight (yes, again! Basically you want it cool enough to handle comfortably) You can make the dough while you let this cool and rest in the fridge.</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;"><b>Dough</b></span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tbsp dry active yeast</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cup plus 4 TB sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/3 cup hot tap water</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">5 1/3 cups high gluten flour (look for flour that says best for bread machines)</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 egg, beaten</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 cup peanut or vegetable oil</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Method:</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">In a large mixing bowl, dissolve the yeast and sugar in the hot water. Set aside in a warm place for 30 - 60 minutes (the colder it is inside the longer it will take). Yeast is ready when the top is foamy and light brown. When ready, add flour, egg, and oil, stirring continuously with your hand or a wooden spoon (I prefer the spoon). Stir and knead for several minutes until dough is cohesive and sticks together instead of being a gooey gloppy mess. You may need to add more flour, I think I added about ? cup more a tablespoon or so at a time.</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">When you feel you can knead it without it sticking everywhere, turn it out onto a floured work surface. Knead for 15 minutes, until smooth and elastic. Re-flour and scrape up work surface as often as necessary to prevent sticking. When ready to rise, put into a large, lightly oiled bowl, cover with a damp cloth, and let rise until about tripled in size, anywhere from 2 - 5 hours.</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;"><b>Making the Bao</b></span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">You'll need 2 large cookie sheets, and 16 squares of wax paper cut into approximately 4"x4" squares.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">When the dough is ready, divide the dough in half, and put half on a work surface, and the rest back in the bowl with the damp cloth on top. Knead the half you have out for a few minutes. Divide into 8 equal pieces by rolling out into a log, and cutting in half, then cutting pieces in half until you have 8 equal pieces.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Roll the pieces into balls, and put back what you're not using at the moment in the bowl under the cloth.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Stretch/press to make a little bit bigger and make the edges thinner, and spoon a scant tablespoon or so of filling into the well. Hold bao in one hand, and with the other, pinch two sides shut.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Turn the bao a half turn, and pinch the opposite two sides shut.</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Now pull the other open corners shut together. You'll be pinching a total of 4 times. Then do a final pinch, and kinda twist the whole bottom together to make sure it's sealed.</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Don't make your dough too thin, or the filling will bust out when you go to bake it</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">.</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Place you bao sealed-side down on a wax paper square. Repeat for all your bao.</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Let rest in a warm spot for about an hour, or until they've risen a bit. A puffy, risen bao!</span></span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">When risen, lightly mist the bao with water and using a pastry brush, brush the outside with a beaten egg. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown on top. Rotate trays 180 degrees about halfway through baking to ensure even baking.</span></span>DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-13898812631033406722016-03-11T17:46:00.003-08:002016-03-11T17:46:50.314-08:00Mushroom Risotto<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">6 cups chicken broth, divided</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3 tablespoons olive oil, divided</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pound portobello mushrooms, thinly sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pound white mushrooms, thinly sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 shallots, diced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 cups Arborio rice</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cup dry white wine</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">sea salt to taste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">freshly ground black pepper to taste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3 tablespoons finely chopped chives</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">4 tablespoons butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/3 cup freshly grated Parmesan cheese</span><br style="color: #222222;" /><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">In a saucepan, warm the broth over low heat.</span></span><br />
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<span style="font-family: inherit;"><br />Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-18660892277290416552016-02-02T17:13:00.000-08:002016-02-02T17:13:05.989-08:00Baking in Bowties - Chocolate pudding cake!<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 package instant chocolate pudding</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 cups flour</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons baking powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon baking soda</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 stick (8 tablespoons) unsalted butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 cup cocoa powder (preferably Dutch-processed)</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup water</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup buttermilk</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup packed light brown sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup granulated sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 large eggs</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon vanilla extract</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Follow instructions on instant pudding packet and make pudding.</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-90434334211580668192016-01-21T11:03:00.001-08:002016-01-21T11:03:57.969-08:00Quick Eats - Cajun Chicken Fettucine<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Cajun spice mix</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~1 tsbp of garlic powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~ 2 tsp of cayenne pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~ 2 tsp of paprika</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~ 2 tsp salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~ 1 tbsp of oregano</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~ 2 tsp of thyme</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">~ dash of pepper flakes)</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pound fettuccine</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3 whole boneless, skinless chicken breasts, cut into cubes</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tablespoons butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tablespoons olive oil</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3 cloves garlic, minced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 whole green bell pepper, seeded and sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 whole red bell pepper, seeded and sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 large red onion, sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">4 whole Roma tomatoes, diced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 cups low-sodium chicken broth</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cups white wine</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup heavy cream</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Cayenne pepper, for sprinkling</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Freshly ground black pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Chopped fresh parsley, for garnish</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Roux</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">4 tablespoons of pan drippings and/or butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">6 tablespoons flour</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions:</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.<br /><br />Pasta directions:<br /><br />Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!<br /><br />Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.<br /><br />With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Add roux. Cook the sauce over medium-low heat for a few minutes, until the mixture starts to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!<br /><br />Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-8889327565725338812016-01-18T12:39:00.001-08:002016-01-18T12:39:50.107-08:00Baking in Bowties - Lasagna!<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 pound sweet Italian sausage</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 pound lean ground beef</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cup minced onion</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 cloves garlic, crushed</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 (28 ounce) can crushed tomatoes</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 (6 ounce) cans tomato paste</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 (6.5 ounce) cans canned tomato sauce</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cup water</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tablespoons white sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 teaspoons dried basil leaves</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon Italian seasoning</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 teaspoon ground black pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">4 tablespoons chopped fresh parsley</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">12 lasagna noodles</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">18 ounces ricotta cheese</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 egg</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 pound mozzarella cheese, sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 cup grated Parmesan cheese</span><br style="color: #222222;" /><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Preheat oven to 375 degrees Fahrenheit</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-6130963073325896072016-01-10T10:08:00.000-08:002016-01-10T10:08:07.621-08:00Baking in Bowties - Bacon, veggie, and cheese quiche<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Crust </span></span><span style="background-color: white; color: #222222; font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;"><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 1/2 cups all purpose flour</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 tablespoon sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">4 tablespoons (about) ice water</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;">2 tablespoons sour cream<br /><br />Steps:<br /><br />Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Gradually blend in enough ice water as well as sour cream to form moist clumps.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /><br />Filling Ingredients:<br /><br />1 cup half-and-half or milk</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">4 eggs, slightly beaten</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/4 teaspoon salt</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/4 teaspoon pepper</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">8 slices bacon, crisply cooked, crumbled</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 cup shredded Swiss or Cheddar cheese (4 oz)</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/4 onion</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">2.5 oz/half a bag of fresh spinach</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 crown/head of broccoli</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /><br />Steps:<br /><br />Heat oven to 350°F. Place pie crust in 9-inch glass pie plate</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Use a food processor to coarsely chop the broccoli, spinach, and onion. Layer bacon and vegetable mixture in crust-lined plate. Pour egg mixture over top. Sprinkle cheese on top</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-61868931039104289712016-01-04T13:49:00.000-08:002016-01-04T13:49:24.421-08:00Japanese Curry!<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">INGREDIENTS</span></span><br />
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 1/4 to 1 1/2 pounds Chicken thighs - boneless skinless</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 teaspoon Salt</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1/4 teaspoon Black pepper</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 tablespoon Oil</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">2 large cloves Garlic grated</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1/2" piece Ginger grated</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">2 large Onions sliced thin</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">2 1/2 tablespoons Curry powder Japanese brand such as S&B</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">3 cups Chicken stock</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">2 large Carrots cut into chunks</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 small Apple peeled cored and grated</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">2 tablespoons Chunou sauce</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 tablespoon Tomato paste</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 teaspoon Salt</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 Bay leaf</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">2 medium Potatoes cut into large chunks</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1/2 cup Green peas</span></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><span style="color: #333333; line-height: 16px;">1 tablespoon Butter</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">1 tablespoon Flour</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;">STEPS</span></span></div>
<div style="color: #222222;">
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><span style="color: #333333; line-height: 16px;">Clean any large bits of fat or tendon from the chicken and cut into large chunks. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of pepper and mix to distribute evenly.</span></span><div>
<span style="color: #333333; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="color: #333333; line-height: 16px;">Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and shimmering and then add the chicken in a single layer. Let the chicken brown undisturbed (about 5 minutes). Flip the chicken and let it brown on the other side.</span><br style="color: #333333; line-height: 16px;" /><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;">Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible. Add the grated garlic and ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color.</span><br style="color: #333333; line-height: 16px;" /><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;">Add the onions, and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).</span><br style="color: #333333; line-height: 16px;" /><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="color: #333333; line-height: 16px;">Remove the lid, turn up the heat to medium and continue frying the onion, stirring constantly until it's reduced to about 1/8 of its original volume and it forms a shiny caramel brown paste (about 20-30 minutes). If the onion starts to stick to the pan before it's fully caramelized, try scrubbing off the stuck bits with a spatula. If that doesn't work you can add just a bit of water to the areas where things are sticking and then use the spatula to scrape.</span><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="color: #333333; line-height: 16px;">When the onions are fully caramelized, add the curry powder and saute briefly until very fragrant.</span><br style="color: #333333; line-height: 16px;" /><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;">Return the chicken to the pot and then add the stock, carrots, grated apple, chunou sauce, tomato paste, salt and the bay leaf. Bring to a boil over high heat and then reduce the heat. Cover and simmer for 15 minutes. Add the potatoes, cover and simmer until the carrots and potatoes are very tender (another 15-20 minutes).</span><br style="color: #333333; line-height: 16px;" /><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;">In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.</span><br style="color: #333333; line-height: 16px;" /><br style="color: #333333; line-height: 16px;" /><span style="color: #333333; line-height: 16px;">When the potatoes are tender, taste and adjust salt to taste. If you like your curry sweeter, you can add some honey. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce. Serve with steamed rice.</span></span></div>
</div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-64942286727662340392015-11-29T16:38:00.000-08:002015-11-29T16:38:17.453-08:00Roast Chicken<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Ingredients:</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<div style="color: #222222;">
<span style="font-family: inherit;">1 whole chicken</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3 cloves garlic</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">2 chicken bouillon cubes</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/2 cup chicken broth</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">A tablespoon or two of olive oil</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Salt, pepper, ground sage, and ground thyme to taste</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Desired root vegetables (potatoes, carrots)</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Method:</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span><div>
<span style="font-family: inherit;">Take whole chicken and remove gizzards and insides.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Place chicken in glass casserole dish in about 1" of broth and a couple chicken bouillon cubes. </span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Take a couple garlic cloves and slice them into spears. Cut holes into the chicken skin and put the garlic spears inside.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Rub chicken with olive oil and season with salt, pepper, sage, and thyme.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Slice the vegetables into bite sized pieces (peel if needed, like carrots or Russet potatoes) and place into broth.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Place chicken breast down and bake at 350°F for 30 minutes + 20 minutes each lb of chicken.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Every 30 mins pour over or inject broth for keeping neat moist. Cover with foil if skin gets too crispy.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Cook until internal temperature is about 170°F. You can also cut the chicken breast open to see if there is no pink. (Checking what the temperature is at is a safer way to check when it's done).</span></div>
</div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-12993867173279967072015-11-29T16:31:00.001-08:002015-11-29T16:31:24.773-08:00Baking in Bowties - Pizza<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Pizza dough</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;">Ingredients</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">2 cups plain flour (extra for flouring surface and maybe some extra for the dough</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 7g sachet dry yeast OR 2 1/4 teaspoons dry yeast</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 teaspoon sugar (or you can use the same amount of honey - honey and yeast react better together)</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">2 teaspoon olive oil</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3/4 cup warm water</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Method</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1. Combine dry ingredients in large mixing bowl and add oil and water</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">2. Mix to a soft dough</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3. Knead on a floured surface until soft and pliable</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">4. Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30 minutes. The dough should double in size.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">5. Remove from the bowl and knead gently for 1 minute</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">6. Roll the dough out to desired size and add favourite sauce + toppings</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-47969228816172699282015-11-28T20:10:00.001-08:002015-11-28T20:10:58.002-08:00Baking in Bowties - Pizza Pull Apart Bread<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">ngredients:</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">For the dough:</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 3/4 cups all-purpose flour, divided</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 1/4 teaspoons instant yeast (1 envelope)</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/3 cup whole milk</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">6 Tablespoons (3/4 stick) unsalted butter</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup water</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 large eggs, at room temperature</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />For the toppings:<br />1/2 cup pizza or marinara sauce<br />1 cup shredded mozzarella cheese<br />1/4 cup sliced pepperoni<br />2 Tablespoons unsalted butter, melted<br />2 cloves garlic, minced<br /><br />Directions:<br /><br />In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.</span></div>
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<span style="font-family: inherit;"><br />Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Mix or knead the dough until everything is fully incorporated. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Stop the mixer/kneading and add 1/2 cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.</span></div>
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<span style="font-family: inherit;"><br />Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.</span></div>
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<span style="font-family: inherit;"><br />Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size.</span></div>
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<span style="font-family: inherit;"><br />Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20"x11". Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni.</span></div>
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<span style="font-family: inherit;"><br />Trim the edges, discarding any scraps, to make straight sides along the rectangle.</span></div>
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<span style="font-family: inherit;"><br />Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Lightly butter a 9"x5" loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.</span></div>
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<span style="font-family: inherit;"><br />Preheat the oven to 350FºF.</span></div>
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<span style="font-family: inherit;"><br />Stir together the melted butter and minced garlic.</span></div>
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<span style="font-family: inherit;"><br />Place the loaf pan on a baking sheet and bake it for 15 minutes.</span></div>
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<span style="font-family: inherit;"><br />Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.</span></div>
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<span style="font-family: inherit;"><br />Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-950779348258525292015-11-24T22:39:00.000-08:002015-11-24T22:39:05.697-08:00Budget Thanksgiving Special!<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: white;">Thanksgiving-y Chicken</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">2 chicken breasts</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white;">Ground Sage, Ground </span></span><span style="background-color: white; color: #222222;">Thyme, </span><span style="background-color: white; color: #222222;">Salt and Pepper to taste</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Approximately 1 cup chicken broth</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Season both sides of each chicken breast to taste with the herbs and seasoning. Simmer in chicken broth in pan and cover.</span><br style="color: #222222;" /><br /><span style="font-size: large;">Mashed Potatoes</span></span><br />
<span style="font-family: inherit;">1-2 pounds of potatoes. If using Russet, peel. If using red skinned/new or yellow/Yukon gold, you can leave the skin on if you would like.</span><br />
<span style="font-family: inherit;">1/4 cup sour cream</span><br />
<span style="font-family: inherit;">1/3rd stick of butter</span><br />
<span style="font-family: inherit;">Splash of milk</span><br />
<span style="font-family: inherit;">Salt/pepper/garlic to taste</span><br />
<span style="font-family: inherit;"><br /><span style="background-color: white; color: #222222;">Boil potatoes in water lightly salted. Boil until a butter knife slides easily into potatoes. Drain and add sour cream, milk, butter, salt, pepper, and garlic. Mix on low with hand mixer or mash by hand if preferring more of a mashed than a whipped potato.</span><br style="color: #222222;" /><br /><span style="font-size: large;">Sausage Stuffing</span></span><br />
<span style="font-family: inherit;">Half a loaf of bread</span><br />
<span style="font-family: inherit;">1/4 onion</span><br />
<span style="font-family: inherit;">2 stalks celery</span><br />
<span style="font-family: inherit;">Sausage of your choice (sage is more traditional)</span><br />
<span style="font-family: inherit;">Splash of chicken broth</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Cube the bread. Fry up onion and celery. Add desired sausage (either cut into bite sized/small slices, or if ground sausage, break into small pieces) and continue to fry up. Turn down heat and add bread. Mix well together and pour a splash of chicken broth over. Let cook for another couple of minutes. Wrap in foil and place in oven at around 250 degrees to keep warm and to crisp up.</span><br style="color: #222222;" /><br /><span style="font-size: large;">Gravy</span></span><br />
<span style="font-family: inherit;">1/4 stick Butter</span><br />
<span style="font-family: inherit;">Flour (enough to turn the melted butter into a smooth paste)</span><br />
<span style="font-family: inherit;">Chicken bouillon cube</span><br />
<span style="font-family: inherit;">Chicken broth as needed</span><br />
<span style="font-family: inherit;"><br /><span style="background-color: white; color: #222222;">Melt butter and add flour until a smooth paste mixture is achieved. Cook lightly until there is a nutty smell and the mixture is a golden to light brown shade is achieved. Add one chicken bouillon cube and chicken broth, whisking as you do so until desired amount of gravy and thickness is achieved.</span></span>DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-67593331302766759452015-11-21T12:35:00.001-08:002015-11-21T12:35:08.323-08:00Baking in Bowties - Chocolate Chocolate Chip Cookies!<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 cup butter, softened</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1/2 cups white sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 eggs</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons vanilla extract</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 cups all-purpose flour</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2/3 cup cocoa powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3/4 teaspoon baking soda</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 cups semisweet chocolate chips</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 cup chopped walnuts (optional)</span><br style="color: #222222;" /><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Preheat oven to 350 degrees F (175 degrees C).</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-51849995487068496802015-11-14T14:10:00.000-08:002015-11-14T14:10:07.110-08:00Baking in Bowties - Pecan Bars<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Base</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1(18.25-oz.) pkg. Yellow or Butter Recipe Yellow Cake Mix</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;">1/3 cup margarine or butter, softened</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 egg<br /><br />Filling<br /><br />Reserved 2/3 cup dry cake mix</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/2 cup firmly packed brown sugar</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 1/2 cups dark corn syrup *</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 teaspoon vanilla</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3 eggs</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 cup chopped pecans<br /><br />1 Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />2 Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended.</span></div>
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<span style="font-family: inherit;"><br />3 Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.</span></div>
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<span style="font-family: inherit;"><br />4 Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">* Note, the corn syrup can be substituted for simple syrup if so desired.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-64223367796909570662015-11-13T17:36:00.001-08:002015-11-13T17:36:59.742-08:00Quick Eats - Green Bean Casserole<div style="color: #222222;">
<span style="font-family: inherit;">Ingredients</span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 cup milk </span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;">1 teaspoon worcestershire sauce<br />1 teaspoon soy sauce<br />1 dash black pepper<br />4 cups cooked cut green beans<br />1 1/3 cups French Fried Onions<br /><br /><br />1 Stir the soup, milk, soy sauce, black pepper, beans, worcestershire and 2/3 cup onions in a 1 1/2-quart casserole.<br /><br />2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.<br /><br />3 Bake for 5 minutes or until the onions are golden brown.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-2966685888668043762015-11-08T08:37:00.000-08:002015-11-08T08:37:01.379-08:00Baking in Bowties: Chewy Brownies<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 2⁄3 cups granulated sugar</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3⁄4 cup baking cocoa</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 1⁄3 cups all-purpose flour</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1⁄2 teaspoon baking powder</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 teaspoon salt</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 eggs</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 tablespoons water</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">3⁄4 cup butter or 3⁄4 cup margarine, melted</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 teaspoons vanilla</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">chocolate chips, if desired</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Directions</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">Preheat oven to 350°</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Grease 13 x 9-inch baking pan.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Combine dry ingredients in large mixer bowl; stir.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Add wet ingredients and chocolate chips</span></div>
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<span style="font-family: inherit;"><br />Spread into prepared baking pan.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.</span></div>
DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0tag:blogger.com,1999:blog-1298079177400894265.post-41431178851256419242015-11-04T21:47:00.002-08:002015-11-04T21:47:51.150-08:00Quick Eats - Yakisoba<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Ingredients</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/3 lb (150g) pork, thinly sliced</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 small onion</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 C cabbage, cut into about 2" squares</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 C bean sprouts</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/2 small carrot</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1/4 green bell pepper</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">1 Tbsp oil</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="background-color: white; color: #222222;">2 packages Chuka Men (Chinese style noodles)</span><br style="color: #222222;" /><span style="background-color: white; color: #222222;">salt and pepper</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;"><br />Yakisoba Sauce<br />3 Tbsp Tonkatsu sauce<br />2 Tbsp Worcester sauce<br />1/2 Tbsp soy sauce<br />1/2 Tbsp Mirin<br /><br />Instructions<br /><br />Cut sliced pork into bite size pieces.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2"squares; wash and strain bean sprouts. Mix all the ingredients for Yakisoba Sauce.</span><div>
<span style="font-family: inherit;"><br />In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until vegetables are wilted.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.</span></div>
<div>
<span style="font-family: inherit;"><br />When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)</span></div>
</div>
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DomesticChefhttp://www.blogger.com/profile/05073744221522325215noreply@blogger.com0